Best Mediterranean Mushroom Stuffed Tomatoes Recipes

MUSHROOM-STUFFED TOMATOES

Mushroom-Stuffed Tomatoes image

This side dish is inexpensive, quick to prepare and always a favorite. With plenty of mushrooms, the cheesy mixture stuffed into tomatoes is really decadent. -Florence Palmer, Marshall, Illinois

Provided by Taste of Home

Categories Side Dishes

Time 40m

Yield 8 servings.

Number Of Ingredients 9

Ingredients

4 large tomatoes
Dash salt
1 pound sliced fresh mushrooms
1/4 cup butter
2 tablespoons all-purpose flour
1 cup half-and-half cream
2 tablespoons soft bread crumbs
3/4 cup minced fresh parsley
2/3 cup shredded cheddar cheese, divided

Steps:

Cut tomatoes in half; scoop out and discard pulp, leaving a thin shell. Sprinkle lightly with salt; invert on paper towels to drain for 15 minutes. , In a large skillet, saute mushrooms in butter until most of the liquid has evaporated, about 5 minutes. Sprinkle with flour; stir in cream. Bring to a boil; cook and stir until thickened, about 2 minutes. , Remove from the heat. Stir in the bread crumbs, parsley and 1/3 cup of cheese. Spoon into tomato cups; sprinkle with remaining cheese. , Place in a greased 13x9-in. baking dish. Bake, uncovered, at 400° until cheese is melted, about 10 minutes.

Nutrition Facts : Calories 165 calories, Fat 12g fat (8g saturated fat), Cholesterol 40mg cholesterol, Sodium 145mg sodium, Carbohydrate 9g carbohydrate (4g sugars, Fiber 2g fiber), Protein 6g protein.

GREEK STUFFED PORTOBELLO MUSHROOMS

Greek Stuffed Portobello Mushrooms image

A mixture of tomatoes, spinach, feta, olives and fresh oregano gives portobellos a Mediterranean vibe in this healthy stuffed mushroom recipe. Serve these along with chicken, fish or tofu as a super-satisfying side dish, or add a hearty salad and make them the centerpiece of a vegetarian dinner.

Provided by Carolyn Casner

Categories Healthy Portobello Mushroom Recipes

Time 25m

Number Of Ingredients 10

Ingredients

3 tablespoons extra-virgin olive oil, divided
1 clove garlic, minced
½ teaspoon ground pepper, divided
¼ teaspoon salt
4 portobello mushrooms (about 14 ounces), wiped clean, stems and gills removed
1 cup chopped spinach
½ cup quartered cherry tomatoes
⅓ cup crumbled feta cheese
2 tablespoons pitted and sliced Kalamata olives
1 tablespoon chopped fresh oregano

Steps:

Preheat oven to 400 degrees F.
Combine 2 tablespoons oil, garlic, 1/4 teaspoon pepper and salt in a small bowl. Using a silicone brush, coat mushrooms all over with the oil mixture. Place on a large rimmed baking sheet and bake until the mushrooms are mostly soft, 8 to 10 minutes.
Meanwhile, combine spinach, tomatoes, feta, olives, oregano and the remaining 1 tablespoon oil in a medium bowl. Once the mushrooms have softened, remove from the oven and fill with the spinach mixture. Bake until the tomatoes have wilted, about 10 minutes.

Nutrition Facts : Calories 151.2 calories, Carbohydrate 6.6 g, Cholesterol 11 mg, Fat 8.5 g, Fiber 1.8 g, Protein 4.5 g, SaturatedFat 2.6 g, Sodium 390.4 mg, Sugar 3.5 g

MEDITERRANEAN STUFFED MUSHROOMS

Mediterranean Stuffed Mushrooms image

I had some mushrooms to use up and couldn't find any recipes that I wanted to make or that I had all of the ingredients for. So I decided to play with some of my favorite flavors together to make a vegetarian no bread-crumb stuffed mushroom. I had so much fun with this one that I also made green chile stuffed mushrooms and am going to post that recipe next! I had to write down a few more ideas for the next time I have mushrooms on hand. Playing with food is fun!

Provided by Engrossed

Categories Cheese

Time 30m

Yield 12 serving(s)

Number Of Ingredients 12

Ingredients

12 large mushrooms, cleaned and hollowed out
2 tablespoons tomatoes, seeded and minced
2 tablespoons roasted red peppers, minced
2 tablespoons kalamata olives, rinsed and minced
2 fresh garlic cloves, minced
1 tablespoon fresh parsley, minced
1/2-1 teaspoon oregano, minced (fresh or dry)
fresh ground black pepper, to taste
1 teaspoon fresh lemon juice
2 teaspoons olive oil
1/2 cup feta, crumbled
minced parsley, to serve

Steps:

Preheat oven to 350°F.
Lightly grease a cookie sheet or 13x9 baking dish.
Stir together filling ingredients: tomatoes through feta.
Spoon filling into cleaned mushroom caps and place them in prepared baking dish.
Bake for 20-25 minutes.
Place on a serving platter and sprinkle fresh minced parsley over the top of them.

Nutrition Facts : Calories 31.4, Fat 2.3, SaturatedFat 1.1, Cholesterol 5.6, Sodium 101.1, Carbohydrate 1.4, Fiber 0.3, Sugar 0.8, Protein 1.7

MEDITERRANEAN-STYLE STUFFED MUSHROOMS

Mediterranean-Style Stuffed Mushrooms image

Made this yummy goat cheese filling for some stuffed mushroom caps. The garlic croutons add a saltiness to the filling so use salt sparingly. Made for RSC.

Provided by Daily Inspiration S

Categories Cheese Appetizers

Time 30m

Number Of Ingredients 7

Ingredients

12 small to medium size baby bella mushroom caps (stems removed and saved for later use)
5 oz plain goat cheese, mashed
4 Tbsp canned diced tomatoes, drained through a sieve and then on paper towels (reserve juice)
1/4 c ground garlic croutons
2 Tbsp reserved tomato juice
2 Tbsp diced kalamata olives
parmesan cheese for topping mushrooms while under the broiler

Steps:

1. Wipe off mushrooms and remove stems. Place mushrooms on a baking sheet and bake at 325 degrees F for 10 minutes. Pour off any moisture that has accumulated.
2. Meanwhile, combine goat cheese, tomato, Kalamata olives, ground croutons and juice from tomatoes. Mix thoroughly.
3. Use one heaping tsp. of cheese mixture to fill each mushroom cap. Sprinkle with parmesan cheese and broil until cheese melts and mixture is heated through.
4. Serve warm and enjoy.